Black Folks Sweet Potato Pie Recipe™

My Black Folks' Sweet Potato Pie is made with roasted sweet potatoes, evaporated milk, brown sugar, and my signature combination of ginger, cloves, cinnamon, and nutmeg. Baked in a flaky crust until the creamy custard sets, it's a Southern soul food classic for Thanksgiving, Christmas, and family gatherings.

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Prep Time: 10

Cook Time: 50

Sweet potatoes roasting: 40

Total Time: 1 40

Course: Dessert

Cuisine: Soul Food, Southern Food

Servings:

Calories: 365kcal

Author: Shaunda Necole • The Soul Food Pot®

Equipment

Large baking pan to roast the sweet potatoes
Hand-held or stand electric mixer
9-inch deep-dish pie pan
Pie crust shield or aluminum foil (optional)
Wire cooling rack (optional)

Ingredients

1 ½ pound sweet potatoes washed, scrubbed, and unpeeled (equals about 3 cups when mashed)
1 pie crust homemade or store-bought uncooked pie crust, pie dough, or pie shell
12 oz evaporated milk 1 can
1 cup light brown sugar
2 eggs
5 tablespoons butter unsalted butter, melted
2 tablespoons vanilla extract
1 teaspoon fresh ginger, minced (Optional ginger shortcut: or 1 frozen minced ginger cube, 1 teaspoon)
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt

Instructions

Prepare the sweet potatoes. Wash and scrub the sweet potatoes, leaving the skins on. Preheat the oven to 400°F.
Prepare the crust. Place the uncooked homemade or store-bought pie crust into a 9-inch deep-dish pie pan. If using your own pie pan, grease it before adding the crust. Set aside.
Roast the sweet potatoes. Line a baking sheet with parchment paper or foil. Place the sweet potatoes on the baking sheet and roast for approximately 40 minutes, or until fork-tender.
Cool and peel. Remove the sweet potatoes from the oven and allow them to cool until safe to handle. Peel away and discard the skins.
Measure the filling. Measure 3 cups of roasted sweet potato flesh for the pie filling.
Reduce the oven temperature. Lower the oven temperature to 350°F before baking the assembled pie.
Mix the filling. In a large mixing bowl, combine the sweet potato flesh, evaporated milk, brown sugar, eggs, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt. Then mix with an electric mixer until the filling is smooth and well combined.
Assemble the pie. Pour the sweet potato filling into the unbaked pie crust.
Bake. Place the pie on the lower oven rack and bake at 350°F for approximately 40–50 minutes, or until the filling is set and the center is slightly puffed. If the crust edges begin browning too quickly, protect them with foil or a pie crust shield. (Keep an eye on the pie—oven temps can vary!)
Cool and set. Remove the pie from the oven and place it on a wire cooling rack to allow air to circulate underneath for even cooling. Let the pie cool for at least 4 hours before slicing.
Garnish and serve. If desired, top individual slices with whipped cream and a sprinkle of cinnamon. Slice, serve, and enjoy!

Video

Notes

Instant Pot shortcut: Prefer to cook your sweet potatoes faster? Follow my Instant Pot sweet potato pie recipe instead of roasting them in the oven.

Pie cooling and setting time: Allow at least 4 hours for the custard to cool and set before slicing.

Nutrition

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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